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Parmigiano Reggiano Vacche Rosse

vacche_rosse

Parmigiano (or Parmesan) is definitely the most popular representative of Italian cheeses abroad, thanks to its dimensions but most of all to its rich flavor and versatility. Parmesan is used in a large number of recipes, both as a table cheese or to add a depth of flavor and salty edge to any food. Parmigiano Reggiano earned the DOP certification in 2008. Therefore, a Parmigiano worthy of its name must be aged for a minimum of 12 months. The Parmigiano Reggiano that we propose is a Stravecchio cheese, meaning that it is aged for a minimum of 24 months. After this period, the cheese achieves the typical strong nutty caramel flavors and features tiny crunchy protein crystals. In addition to the Stravecchio, Sensibus recommends two more types of Parmigiano cheese: Parmigiano delle Vacche Rosse and Parmigiano Reggiano Riserva. Parmigiano delle Vacche Rosse Originally, Parmigiano was produced only from the milk of the Pezzato Rossa cows, a breed which arrived from Switzerland in the 15th century. This milk was so rich in butterfat that the Parmesan cheese was absolutely exquisite, fruity and robust. Yet, the Pezzato Rossa cows gave only a small quantity of milk, therefore they were replaced with the higher-yielding Fresians cows. After World War II, the Pezzato Rossa was nearly extinct but then, thanks to some dedicated farmers and organizations like Slow Food, the breed survived and today the Parmigiano Reggiano is made from their milk once again. Hence, the cheese’s name Vacche Rosse, or Red Cow. Parmigiano Reggiano Riserva This delicious selection of Parmigiano cheese comes from the cellars of Luigi Guffanti, a famed affineur who selects only the wheels of cheese best suited for long aging. As the milk comes from animals fed on alpine grass and hay near the Apennines, the cheese gets a more complex flavor. The wheels of Parmigiano are treated with water, oil and salt and are aged for a period from 5-7 years, a time during which the terrific flavor of Parmigiano develops, giving life to an excellent dairy product. Organoleptic characteristics Aspect and texture: grainy, hard, more or less intense yellow paste according to the length of ripening Taste: harmonious, dry and intense with notes of wild grasses if produced with the milk of open pasture grazing animals Serving suggestions Full bodied, aged, red wines but also young, sparkling, white wines. Fresh fruit (Kaiser pears), marrow chutney. Balsamic Modena Vinegar, homemade bread. Ingredients raw grass-fed cow’s milk, salt, traditional rennet, culture

About Sensibus LLC
"Sensibus is an online specialty food store. We sell high-end food products of the European and American Gastronomic Tradition, selected with the utmost care and expertise. Among our leading products, there's a wide range of Italian and French cheeses and a special selection of Italian truffles. Our products exemplify profound respect for nature, tradition and quality certifications, as well as traceability of the food supply chain." --- Sensibus LLC; More Details

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